To celebrate this day dedicated to Star Wars, why not invite this universe to your plates?
Luckily, « Disneyland Paris at home » has got it covered by offering you this recipe straight from planet Mustafar! To your vessels, don’t forget your cooking utensils, off we go!
Ingredients for 4 people :
- 720g Arborio rice
- 25g butter
- 400ml single cream
- Salt and pepper
- 50g onion
- 8 cl white wine
- 20ml olive oil
- 1L vegetable stock
- 40ml double cream (35%)
- 60g grated Parmiggiano Reggiano cheese
- 20 Prawns (5 per person)
- 1 teaspoon olive oil
- Espelette pepper
- Bread with cuttlefish ink (black bread) – also works with rye bread
- 80g peeled Piquillo peppers
- 20g red peppers in oil
- 1g fine salt
Step 1 – Breadcrumbs (black) (optional)
You’ll need bread with cuttleflish ink (black bread) – this also works with rye bread. If you bake your own bread, add a few drops of black dye or cuttlefish ink.
Place the slices of black bread on a baking tray. Dry the black bread in the oven at 90°C for about 30 minutes. Turn the dried bread into breadcrumbs using a food processor, then set aside.
Step 2 – Risotto
Peel, wash and chop the onions. Fry the onions with the butter and olive oil in a frying pan. Add the rice and toast the rice thoroughly, then add the white wine and cook until it is completely evaporated. Add 500ml of hot vegetable stock and cook over a low heat, stirring frequently until it is completely evaporated.
And add another 300ml of hot vegetable stock and cook over a low heat, stirring frequently until it is completely evaporated. Finally, add 200ml of hot vegetable stock and cook over a low heat, stirring frequently until it is completely evaporated.
Remove from the heat and add the cream then the grated parmesan. Stir well and season as necessary. Transfer to a dish, cover with cling film and set aside to cool.
Use cling film to shape the risotto into a ball (180g per person).
Optional: remove the cling film and coat with black breadcrumbs. Store in the fridge.
Reheat in a steamer at 130°C for 15 to 17 minutes. Check the core temperature.
Step 3 – Piquillo pepper coulis
Mix the piquillos and peppers in a hand blender. Add salt and pepper, seasoning if necessary. Heat and set aside in a bain-marie.
Step 4 – Prawns
Shell the prawns, keeping the tip of the tail. Mix the olive oil and chilli to make a marinade. Coat the prawns in the marinade.
Salt and then pan fry the prawns.
Step 5 – Plating
Place the Piquillos coulis in the centre of the plate.
Top with the risotto ball. Arrange the 5 sautéed prawns around the risotto (all facing in the same direction).